New Orleans BBQ Basa and Butter Spinach Rice

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New Orleans BBQ Basa and Butter Spinach Rice

Smoky Spanish spice and lemon pork sirloin steak with a blushed tomato, marrow and lentil wild rocket salad.

Ingredients to serve 2

  • 2 x Basa Fillets
  • 70ml x DD New Orleans BBQ Sauce
  • ½ x Red Onion - thinly sliced
  • 100g x Peas
  • 100g x Swiss Chard - shredded
  • 80g x Basmati Rice
  • 50g x Feta - gently crumbled
  • 20g x Butter (from your pantry)
  • Olive Oil (from your pantry)
  • Salt and Pepper (from your pantry)

Ingredients to serve 4

  • 4 x Basa Fillets
  • 140ml x DD New Orleans BBQ Sauce
  • 1 x Red Onion - thinly sliced
  • 200g x Peas
  • 200g x Swiss Chard - shredded
  • 160g x Basmati Rice
  • 100g x Feta - gently crumbled
  • 40g x Butter (from your pantry)
  • Olive Oil (from your pantry)
  • Salt and Pepper (from your pantry)


Before You Begin

Prepare your ingredients & cooking utensils. Use a chopping board and lay all the ingredients out. Take out any "Pantry Items".

Washing Instruction

Wash your hands well. Rinse your swiss chard thoroughly and drain on paper towel.

Gino's Tip

To test fish for doneness, insert a thin-bladed knife into the flesh at the thickest part. If it's done, it will be just barely translucent in the centre. Even though it might look not quite done, the fish will continue to cook after you remove it from the heat, so make sure not to overcook it. Especially when using freshwater flatfish as they cook really quickly.

Step 1 - Basmati Rice

Bring a medium saucepan of water to the boil and add your basmati rice. As soon as the water boils again, give the rice a good stir, reduce the heat to a simmer and cook for 8-10 minutes. Drain through a colander and set aside till later.

Step 2 - New Orleans Baked BBQ Basa

Season your basa fillets with salt only. Place onto a lightly greased oven tray and drizzle over some olive oil. Pop into the oven for 3-4 minutes, then proceed to dollop over your DD New Orleans BBQ Sauce. Continue to bake your basa for 3-4 minutes until your fish is cooked through and your sauce is hot.

Step 3 - Saute Greens Rice

Heat a large casserole pan over med-high heat, add a glug of olive oil and fry your sliced red onions for 2-3 minutes. Add your peas with a dash of water and cook for 2-3 minutes until your peas are just about tender. Proceed to add your butter, swiss chard and cook until your swiss chard has wilted about 1-2 minutes. Lastly, add your cooked basmati rice and heat through while seasoning lightly with salt and pepper. Remove your pan from the heat and gently mix through your crumbled feta cheese.

To serve

Divide your saute greens rice amongst your servings and top with your new Orleans BBQ basa. Enjoy!